Thanks to the advice of other reviewers, I brought this soup up to 5-star level. I don't even usually LIKE soups!
I roasted the squash in the oven at 375 for about an hour, let it cool, removed the seeds, and scooped the flesh into the pot. I also omitted the carrot, celery, and potatoes, and added a clove of minced garlic. I added a dash of nutmeg, cayenne, and cinnamon to the onion/garlic mixture, and (accidentally!) added ALL of the stock to the vegetables before simmering for 50 minutes. Olive oil was also used in the place of butter.
I pureed the soup with my immersion blender once it was nice and soft. I ladled it into the bowl and drizzled with cream and seasoned with a bit of pepper. FANTASTIC!
(Note: my roommate has a dairy allergy and ate it without cream. She also enjoyed it, and didn't consider it to be bland.)
Was this review helpful?
4 users found this review helpful
Thanks to the advice of other reviewers, I brought this soup up to 5-star level. I don't even...